Name: Easy Japanese Pork Gyoza Recipe – Crispy Pan-Fried Dumplings
Total time: 45 min
Yield: 5
Cuisine: Japanese
Ingredients: 1 pack Yutaka Gyoza Dumpling Wrapper 150g (30pc); defrosted; 200g Pork mince; 100g White cabbage; very finely chopped; 2 Spring onions; finely sliced; 1 Garlic clove; finely grated; 10g Fresh ginger; finely grated; 1 tbsp Yutaka Reduced Salt Soy Sauce; 1 tsp Yutaka Sesame Oil; 1 tsp Cornflour; 1/2 tsp Sugar; A pinch of ground white or black pepper; A pinch of Salt (for the cabbage); 2 tbsp Vegetable oil; divided; Approx. 120–140ml Water; divided; 2 tbsp Yutaka Reduced Salt Soy Sauce; 2 tbsp Yutaka Rice Vinegar; A few drops of Chilli oil; optional

Easy Japanese Pork Gyoza Recipe – Crispy Pan-Fried Dumplings

5Serving265kcalMainsMediumJapanese

2026.09.24

Written by: Shop Yutaka Admin

Crispy on the bottom and juicy inside, these homemade Japanese Pork Gyoza are filled with seasoned pork mince, cabbage, spring onion, ginger and garlic, then wrapped in Yutaka Gyoza Dumpling Wrappers and pan-fried until golden.

The gyoza are fried first for a crisp base, then gently steamed to cook the filling while keeping the wrappers tender. Serve them hot with a simple soy sauce and rice vinegar dipping sauce for an easy Japanese appetiser, sharing dish or homemade dumpling night.

Ingredients

For the Gyoza

1 packYutaka Gyoza Dumpling Wrapper 150g (30pc), defrosted
200gPork mince
100gWhite cabbage, very finely chopped
2Spring onions, finely sliced
1Garlic clove, finely grated
10gFresh ginger, finely grated
1 tbspYutaka Reduced Salt Soy Sauce
1 tspYutaka Sesame Oil
1 tspCornflour
1/2 tspSugar
A pinch of ground white or black pepper
A pinch of Salt (for the cabbage)

For Pan-Frying

2 tbspVegetable oil, divided
Approx. 120–140mlWater, divided

For the Dipping Sauce

Cooking Steps

1. Prepare the cabbage
Finely chop the cabbage and place it in a bowl with a small pinch of salt. Leave for around 10 minutes, then gently squeeze out any excess moisture. This helps prevent the gyoza filling from becoming watery.

2. Make the filling
Add the pork mince, cabbage, spring onions, garlic and ginger to a large bowl. Add the soy sauce, sesame oil, cornflour, sugar and pepper.

Mix thoroughly until the filling becomes slightly sticky and holds together.

3. Fill the gyoza
Place one defrosted Yutaka Gyoza Wrapper in the palm of your hand.

Put approximately 1 heaped teaspoon of filling in the centre. Lightly wet the edge of the wrapper with water, fold it in half and press the edges together. For a classic gyoza shape, make small pleats along one side as you seal it.

Repeat until you have made approximately 30 gyoza.

4. Pan-fry the first batch
Heat 1 tablespoon of vegetable oil in a non-stick frying pan over medium-high heat.

Arrange around 15 gyoza flat-side down and cook for 1–2 minutes, until the bottoms are lightly golden.

5. Steam the gyoza
Carefully pour around 60–70ml water into the pan and immediately cover with a lid.

Reduce the heat to medium and steam for approximately 4–5 minutes, until the filling is thoroughly cooked.

6. Make the bottoms crispy
Remove the lid and allow the remaining water to evaporate.

Continue frying for another 1–2 minutes, or until the bottoms are golden and crisp.

Repeat with the remaining gyoza.

7. Make the dipping sauce
Mix the soy sauce and rice vinegar together. Add a few drops of chilli oil if you prefer a little heat.

Serve the gyoza immediately with the crispy side facing upwards.

Tips

1. Remove excess moisture from the cabbage
After finely chopping the cabbage, sprinkle it with a little salt and leave it for around 10 minutes. Gently squeeze out the excess liquid before mixing it with the pork. This helps prevent the filling from becoming watery.

2. Mix the filling until slightly sticky
Combine the pork, vegetables and seasonings thoroughly until the mixture begins to hold together. This gives the cooked filling a juicy, cohesive texture rather than a crumbly one.

3. Don’t overfill the wrappers
Use around one heaped teaspoon of filling per wrapper. Too much filling makes the gyoza difficult to seal and increases the chance of the wrappers splitting during cooking.

4. Keep unused wrappers covered
Gyoza wrappers can dry out quickly once exposed to air. Keep them covered with a clean, slightly damp tea towel while you shape the dumplings.

5. Fry first, then steam
Pan-fry the gyoza until the bottoms are lightly golden before adding water. Steaming then cooks the filling and softens the upper wrapper. Once the water has evaporated, continue frying briefly to restore the crisp, golden base.

6. Let the water evaporate completely
After steaming, remove the lid and allow all the remaining water to evaporate. Leave the gyoza in the pan for another minute or two to restore a crisp, golden bottom.

7. Serve the crispy side facing upwards
Place the cooked gyoza on the plate with their golden bottoms facing upwards. This prevents trapped steam from softening the crisp surface.

FAQ

Q.What are Japanese Gyoza?

A.Japanese gyoza are thin-skinned dumplings filled with ingredients such as seasoned minced meat and vegetables, commonly pan-fried and steamed. This pork gyoza recipe combines pork mince, cabbage, spring onion, ginger and garlic and uses Yutaka Gyoza Dumpling Wrappers for an easy homemade version.

Q.How do you make homemade gyoza crispy on the bottom?

A.To make gyoza crispy, fry them flat-side down in a little oil until golden, then add water and steam them with the lid on before letting the remaining water evaporate. The final frying stage helps the bottoms become crisp again while the filling stays juicy.

Q.Can you freeze homemade gyoza?

A.Yes, homemade gyoza can be frozen before cooking. Arrange the uncooked dumplings separately on a tray and freeze until firm, then transfer them to a freezer bag or container. Cook them from frozen rather than defrosting, allowing a little extra steaming time.